mother mary's creamy veggie soup
(1 RATING)
I love this soup!!! It is a great way to use those frozen veggies from your garden or if you don't garden, you can use store veggies or whatever is in the fridge!!
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prep time
15 Min
cook time
30 Min
method
---
yield
2-4 or however many you adj the recipe for!
Ingredients
- 1 cup of each veggie: corn, green beans, peas, and diced potatoes & carrots (fresh or frozen)
- 1/2 cup each of diced onions & celery
- 1 can 8oz evaporated milk
- 3 cups water
- 1/4 cup flour
- 3 teaspoons butter
- 1 teaspoon of salt
- 1 dash pepper - to taste
How To Make mother mary's creamy veggie soup
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Step 1dice potatoes, carrots, onions and celery - these will be sauted
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Step 2in a heavy pan, melt butter, add diced veggies and saute. When onions are translucent, add flour and stir for about three minutes, you are making a "veggie" rue.
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Step 3combine veggies, evaporated milk and water into a good size pot (if you are using frozen veggies you do not have to thaw them, just decrease the water a bit)
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Step 4add seasoning and bring to a boil; reduce heat and simmer for about 30 minutes
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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